Margherita Chicken-Crust Pizza

Ingredients and shopping list

Full batch: 4 listed servings.

• 800 g raw ground chicken breast
• 120 g pasteurized liquid egg whites
• 60 g oats, blended into flour
• 240 g no-salt-added tomato sauce
• 80 g reduced-fat mozzarella
• 240 g tomato and basil
• Salt-free herbs, garlic and pepper to taste.

Cooking instructions

Cook wet vegetables first in a dry nonstick pan and let their moisture evaporate; cool. Pat sliced tomatoes dry. Heat oven to 425 F. Mix raw ground chicken, egg whites and oat flour; rest 10 minutes refrigerated, then form four thin rounds on lined trays. Bake until chicken reaches 165 F in the thickest area. Top with sauce, vegetables and cheese; return to oven until hot and cheese melts. Cool promptly and portion one pizza each. Use parchment to spread four bases about 1/4 inch thick. After the first bake, pour off juices and blot before adding a thin measured layer of sauce. These are meat crusts, not bread dough. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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